Why You’ll Love This Recipe
I like this recipe because it comes together quickly with just a few ingredients. The dough is easy to handle, and the gorditas puff up beautifully when fried. I also love that they can be customized—sometimes I fill them with savory meats, and other times I keep it simple with beans and cheese. They’re perfect for family dinners, gatherings, or even as a quick snack.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
– 2 cups masa harina
– 1 1/2 cups warm water
– 1 teaspoon salt
– Vegetable oil for frying
– Shredded chicken, lettuce, tomato, crumbled cheese, etc. for serving
Directions
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I mix masa harina, warm water, and salt in a large bowl until a soft dough forms.
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I divide the dough into 12 equal pieces and roll each one into a ball.
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I flatten each ball into a round pocket about 1/4 inch thick.
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I heat 1/2 inch of vegetable oil in a skillet over medium-high heat.
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I fry the gorditas in batches for 2–3 minutes per side until golden brown.
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I drain them on a paper towel-lined plate.
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I serve the warm gorditas with toppings like shredded chicken, lettuce, tomato, and crumbled cheese.
Servings and Timing
This recipe makes 12 gorditas. It takes 5 minutes to prepare and about 10 minutes to cook, for a total of 15 minutes.
Variations
I sometimes bake the gorditas instead of frying them by placing them in a 400°F oven for 10–12 minutes, flipping halfway through. For a spicier version, I mix chili powder or minced jalapeños into the dough. I also like filling them with refried beans, carne asada, or even scrambled eggs for breakfast.
Storage/Reheating
I store leftover gorditas in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat until heated through, which brings back some crispiness. They can also be frozen for up to 2 months—when ready to eat, I thaw them and reheat in a skillet or oven.
FAQs
Can I make gorditas ahead of time?
Yes, I often make the dough in advance and cook the gorditas just before serving.
Can I bake gorditas instead of frying?
Yes, I bake them at 400°F for 10–12 minutes, flipping halfway.
What’s the difference between gorditas and tortillas?
Gorditas are thicker than tortillas and are split open to be stuffed with fillings.
Can I use flour instead of masa harina?
No, I always use masa harina since it gives gorditas their authentic corn flavor and texture.
Do gorditas puff up when frying?
Yes, they puff slightly, creating space for fillings inside.
What are the best toppings for gorditas?
I like shredded chicken, lettuce, tomatoes, cheese, beans, or even carne asada.
Can I make them gluten-free?
Yes, masa harina is naturally gluten-free, so this recipe works well for gluten-free diets.
How do I prevent the dough from cracking?
I make sure the dough is moist enough—if it feels dry, I add a little more warm water.
Can I reheat gorditas in the microwave?
Yes, but I prefer reheating in a skillet or oven to keep them from getting soggy.
Are gorditas eaten as a main dish or snack?
I enjoy them both ways—they work as a full meal with fillings or a light snack on their own.
Conclusion
This Gorditas recipe is one I always come back to when I want a quick, comforting, and customizable meal. I love how easy it is to prepare and how versatile the fillings can be. Whether fried for extra crispiness or baked for a lighter option, these golden corn pockets always make a delicious addition to my table.
